Latvian Cuisine: Latvian typical cuisine is characterized by the use of agricultural products such as potatoes, wheat, barley, cabbage, onions, eggs, beets, peas and meat, especially pork, served with baked or boiled potatoes. Even fish that are caught along the coast of the Baltic Sea are often part of traditional dishes, common are herring, sardines, eels, trout and salmon, which are served fried, smoked or salted, often accompanied by onions. The Latvian cuisine is a rather fat cooking and makes a poor use of spices. Dairy products are another milestone in feeding in Latvia, creamy and flakes cheese, as well as those at cumin are the most used, between traditional Latvian cheeses are Ķimeņu siers (cumin cheese) and Jāņi (summer solstice cheese). Soups and sausages are part of local tradition, as well as stewed beef and game, between the traditional Latvian cuisine specilities are: the speķa pīrādziņi (bacon cake), skābputra (a refreshing cold soup made of sour cream), borshch (beet soup), rasols (potato salad) and sauerkraut (based on cabbage and pork). The berries are the protagonists of desserts like Debessmanna (blueberries cake with milk), others dessert to remember are those based on honey, prunes, homemade ricotta cheese and poppy; typical are Sklandu rauši (potatoes based cakes). As for drinks, Latvians are daily consumption of tea and coffee, as well as domestic specialities as rūgušpien (curds) and kefīr (refined milk). Other particular beverage is the Riga Black Balsam (Rīgas Melnais balzams), a dark liquor very strong based on various herbs, vodka is also popular.